For the most part my wife and I generally agree on the quality of a restaurant experience we share. One may have enjoyed the meal slightly more or less than the other, but on a thumbs up - thumbs down basis, it is rare that we disagree. In fact, if memory serves there have only been two restaurants that we've visited where one of us (me) really loved the place, and the other (she) didn't.
I love making them, eating them, discovering new ones, and returning time and again to old favorites.
Since I was a kid, my favorite mass produced cookie has been the Fig Newton, hands down. Their fruity-cakey goodness easily beat the competitors of the day, the lowly Oreo and Chips-Ahoy. I have found over time though, that my love of the Newton is not universally shared. It is hard to find someone who doesn't love a good chocolate chip cookie, but when asked about Newtons I find that nearly half the people I ask can't stand them (not that I've spent a great deal of time trying to discern people's love/hate of Newtons, but I'm just sayin'). I don't understand these Newton haters.
I call this a pear or apple tart because it is equally good with either fruit, or some combination of both. The possible permutations of fruit options is nearly limitless as you can use the same fruit for the pureed filling and the sliced fruit topping, or different varieties of the same fruit for each, or entirely different fruits if you wish.
After a few weeks off for summer travel, we are starting to get things rolling again here in the Oui, Chef kitchen. To celebrate Arthas and Boris' return from their trip to Australia I decided to whip up a batch of these deliciously "Down Under" ANZAC Biscuits.
Why the funny name?
Because ANZAC stands for Australia and New Zealand Army Corps, a WWI fighting corps after which the biscuits (cookies) are named. It turns out they rose to fame because their ingredients (notably a lack of eggs) allowed them to travel well when shipped from home to soldiers on deployments in WWI. Of course, their fame might be due to the fact that they are dead simple to make and are an alluring blend of sweet, salt and crunch.
My two youngest boys are heading to Australia this Summer as part of a People to People Student Ambassador program....I am so jealous! Through class instruction and on-line study guides they have learned a lot about their destination, and for a final project prior to travel they were tasked with sharing something specific to the Australian culture with their fellow ambassadors. Arthas chose to do a project on indigenous wildlife in Australia, but in true "Oui, Chef" fashion, Boris set his sites on a food project.
It's funny how some recipes come to be. This one started out as a means to finally use up a few heads of roasted garlic that had been meandering around the fridge for a while. Luckily they were sharing a shelf with my preserved lemons and had become friendly. A few sprigs of rosemary asked if they could join the party and before you know it they were all crying for some butter to crash the gathering (guess they felt they needed a social lubricant to kick things up a bit).
The whole mash-up reminded me a bit of the compound butter used to make Ana Sortun's Crispy Lemon Chicken with Z'atar, and from there is wasn't long before I was pulling out my poultry shears and spatchcocking a few organic birds. Et voila....these stars were born!
Here is yet another Genius recipe from Food52 that I had to share. I promise you are going to want to make this, so don't screw around and put this recipe on the bottom of your to-cook pile, stick it on the top and make it the next sweet treat you make. Remember, rhubarb won't be available in the markets much longer.
Like the other "Genius" recipe we've posted here, Alice Medrich's Best Cocoa Brownies, this cake is absolute perfection. Rich with butter, sweet with sugar, slightly tart from the rhubarb and buttermilk, and with a spicy pop from the candied ginger, this confection is firing on all cylinders.